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Tuesday, July 11, 2017

Lemon Zucchini Muffins

I have a kid who won't eat zucchini. Well actually I have two who won't, but one is grown and out of the house now, so I may have failed with that one. The other two have throughout their lives been my co-conspirators. This morning, #4 and I went to a Saturday morning farmers market. I was explaining to her that my mother and I used to love visiting them when I was growing up. She asked, "But why?" Whaaaa? It was at that moment that I wondered if they may have mixed up my birth child with someone else at the hospital. LOL!

Okay back to the zucchini. This time of the year, you can find them everywhere. So #4 Lovely Lily and I made a plan to make lemon zucchini muffins to get #3 Canon (Can-my-man) to eat some zucchini. Surely the zucchini would be oh so palatable in a tender, lemony sweet muffin! Those of you who know me understand that I'm super happy with a kitchen full of kiddos, so we enlisted extra help and got down to the business of it. These muffins are SO delicious, tender, sweet and tangy. And guess what? HEALTHY! YAY! SUCCESS!

Preheat oven to 350 degrees F. Spray two standard sized muffin tins with non-stick cooking spray and set aside. Also, grab some willing participants. This is a super fun recipe to make with kiddos. I also want to take this opportunity to say that the photos will be a little less than... ahem... poised because I was rushing around trying to keep up with them.

Preheat oven to 350 degrees F. Spray two standard sized muffin tins with non-stick cooking spray and set aside. Also, grab some willing participants. This is a super fun recipe to make with kiddos. I also want to take this opportunity to say that the photos will be a little less than... ahem... poised because I was rushing around trying to keep up with them.

About Me

I am a prototypical modern American mom. I am retired professor of Anatomy & Physiology at a private Christian University, and mother to four beautiful children (3 boys and 1 girl). I am also a food blogger, cookbook author, and have owned my own cafe. My background is a PhD in Cellular and Molecular Neuroscience with emphasis on antioxidant research. My postdoctoral training was in human obesity and caloric restriction.

I grew up in South Louisiana where the best food in the world is routinely brought from the garden and the water, and put on the table. Everyone in my family of origin is a wonderful cook, so I guess it is just natural that I show my love to my family through food.

I love cooking and eating... and teaching my children the art and techniques of being in the kitchen. My mother taught me that there is always SOME part of the cooking process that even small children can help with...so my kids are indeed very familiar with the kitchen, the kitchen tools, use of homegrown herbs, etc.